Honey Balls

In a bowl mix together eggs, sugar, oil and salt. Grate the orange zest directly into the bowl to catch all the fragrant oils. You won't need the flesh of the orange.

Slowly mix in the flour until a firm dough has formed. Turn out onto a floured surface and knead for 10 minutes or so.

Wrap in plastic and allow it to rest at room temperature for about an hour.

Cut the dough into 8 pieces and keep covered.

Take one piece of dough and roll into a rope about 18 inches (45cm) long.

Cut into small pieces about 1/2 inch lengths (just under 1.5cm) or slightly small than a marble.

Repeat with all the dough. Set aside and heat the light olive oil.

I just used a deep frying pan filled with about 1 inch (2.5cm) of oil.

Heat the oil to 375°F/180°C. Prepare a baking sheet lined with paper towels.

When the oil is ready fry handfuls of the struffoli, stirring to separate the pieces and allowing them to brown and puff up.

Remove from the oil with a slotted spoon and drain on the paper towel to remove excess oil. Repeat with all the dough.

Place the honey and sugar in a wide frying pan or skillet.

Heat to dissolve the sugar then bring to gentle boil.

Simmer for 3-5 minutes until the sauce is glossy and thickens a little. Don't let it brown or overcook to become like caramel.

Add the fried dough balls stir and cook over low-medium heat for 5 minutes until all the honey balls are coated.

Remove from the heat and allow to stand for a few minutes to cool and thicken. Stir well. At first the honey balls are a little soft but the next day or so they'll become more crunchy and the glaze will soften.

Then pile on a serving plate and decorate with colored spinkles.